Week 1&2
Week 1&2
Week 1&2
COOKERY
Exploratory Course
Grade 7/8
By:
ELOISA MARIE BONTILAO, LPT
1|Page
What Is This Module About?
These 4 common competencies are covered separately in 4 Lessons. As shown below, each
Lesson is directed to the attainment of one or two learning outcomes:
Your success in this exploratory course on Commercial Cooking is shown in your ability to
perform the following at the end of this Module:
1NATIONAL CERTIFICATE (NC) is a certification issued to individuals who achieved all the required units of competency for a national
qualification as defined under the Training Regulations. NCs are aligned to specific levels within the PTQF. (TESDA Board Resolution
No. 2004-13, Training Regulations Framework)
NATIONAL CERTIFICATE LEVEL refers to the four (4) qualification levels defined in the Philippine TVET Qualifications Framework
(PTQF) where the worker with:
a. NC I performs a routine and predictable task; has little judgment; and, works under supervision;
b. NC II performs prescribe range of functions involving known routines and procedures; has limited choice and complexity of
functions, and has little accountability;
To get the most from this Module, you need to do the following:
Each Lesson also provides you with references and definition of key terms for your guide.
They can be of great help. Use them fully.
If you have questions, don’t hesitate to ask your teacher for assistance.
3|Page
LESSON 1
Use and maintain Kitchen tools and Equipment
4|Page
PRE-TEST
Direction: Read and study the situations below. Write the letter of your choice in your answer sheet.
15. It is used to level off ingredients when measuring and to spread frosting and sandwich
filling.
a. spatula b. baster c. spoons d. scraper
5|Page
Commercial Cooking is cooking for others for sale (restaurant, nursing home, boarding
school, food manufacturer, etc.) It is the result of man’s demand for food that is readily
available and the fast changing phase of his/her lifestyle.
Any cook should be familiar with the correct utensils, devices and equipment in the
kitchen. It is important to consider several things and not only the price when buying
them. The job of cooking requires specific tools, utensils, and equipment for proper and
efficient preparation of food. Each piece has been designed to accomplish a specific job
in the kitchen.
The tools, utensils and equipment are made of different materials, each having certain
advantages and disadvantages.
6|Page
Any cook should be familiar with the correct utensils, devices and
equipment in the kitchen. It is important to consider several things and not only the
price when buying them. The job of cooking requires specific tools, utensils, and
equipment for proper and efficient preparation of food. Each piece has been designed
to accomplish a specific job in the kitchen.
The tools, utensils and equipment are made of different materials, each
having certain advantages and disadvantages. The following lists are materials of
kitchen utensils and equipment commonly found in the kitchen.
Cooking Materials
Stainless Steel is the most popular material used for tools and
equipment, but it is more expensive. It is easier to clean and
shine and will not wear out as soon as aluminum. Choose those with copper, aluminum or
laminated steel bottoms to spread heat and keep the pot from getting heat dark spots. Stainless
steel utensils maybe bought in many gauges, from light to heavy.
Glass is good for baking but not practical for top or surface
cooking. Great care is needed to ensure for long shelf life. How to
take care of Glass?
7|Page
1. to remove stain, use 2 table spoon of liquid bleach per cup of water when soaking and
cleaning them.
2. use baking soda to remove grease crust and boiled vinegar as final rinse.
3. use nylon scrub.
Cast Iron is sturdy but must be kept oiled to avoid rusting. Salad oil
with no salt or shortening can be rubbed inside and out and dried.
Wash with soap (not detergent) before using.
Kitchen tools refers to the tools in kitchen which are handheld. Anything or tools
you can hold with a hand are kitchen tools.
8|Page
1. Baster - sometimes called a turkey baster,
is a tube attached to a rubber bulb used to suck-up
and squirt cooking liquid from a pan onto roasting meat
or poultry, thus moistening it.
9|Page
9. Funnels are used to fill jars, made of various sizes of
stainless steel, aluminum, or of plastic.
Citrus knife – used to section citrus fruits. The blade has a two-
sided, serrated edge.
Paring knife – used to core, peel, and section fruits and
vegetables. Blades are short, concave with hollow ground.
10 | P a g e
Bread knife/Serrated knife – used to cut breads and has
serrated edge.
11 | P a g e
turnips, carrots or other soft cooked vegetables.
12 | P a g e
The beaters are made of looped steel piano wires
which are twisted together to form the handle.
Auxiliary equipment- these pieces of equipment have special functions. They aid in the
use of major equipment in food preparation. Examples are coffee maker, griddle, skillet,
steamer, deep fryer, and food skillet, meat grinder, mixing bowls and pots and pans of
various sizes
Skillet Steamer
Deep Fryer
14 | P a g e
Food Slicer
Food Grinder
15 | P a g e
Directions: On the third column draw a star if the statement/s in column A match with
column B and if not write the correct word/s that best describe the statement/s.
A B C
1. It is the most
popular material
used for tools and Aluminum
equipment, but is
more expensive
2. It is a greatly
durable and cheap
material of
Glass
kitchen utensils
but may not last
long.
3. An essential
utensil for various
tasks from
cleaning Colander
vegetables to
straining pasta or
tin contents.
4. Used to level off
ingredients when
Scraper
measuring dry
ingredients
5. Use for turning
Flipper
food items
6. Commonly made
up of heatproof
glass and Measuring Cup for
transparent so that Liquid Ingredients
liquid can be seen
when measuring
7. A utensil
consisting of a
small, shallow
bowl on a handle, Slotted Spoon
used in preparing,
serving, or eating
food.
8. Used for
whipping eggs or
batter, and for Pastry Blender
blending gravies,
sauces, and soups.
9. Used for reheating
Oven
foods.
10. Used for cutting
and opening food Kitchen Shears
package.
Activity 3. Enumeration
16 | P a g e
Directions: List down all the utensils and equipment you can find in
your kitchen.
KITCHEN UTENSILS
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
Activity 4
Directions: Different tools and equipment used for preparing and cooking food are laid out the
table. Pick one tool or equipment and identify its name. Describe it and state its function.
Transfer
Individual work
Directions: Prepare a portfolio of the different tools and equipment in cooking. Group them according to
their use and write your own idea why they are important in cooking.
Find out by accomplishing the Scoring Rubric honestly and sincerely. Remember it’s
your learning at stake!
LESSON 2
17 | P a g e
Maintenance of Kitchen Tools, Equipment, and
Paraphernalia
Know
18 | P a g e
CLEANING AND SANITIZING
Cleaning and sanitizing procedures must be a part of the standard operating procedures that
make up your food safety program. Improperly cleaned and sanitized surfaces allow harmful
microorganisms to be transferred from one food to another.
Activity 1
Direction: Put a check (√) mark if the statement is correct and a Cross (X) mark if incorrect.
Write your answer on a separate sheet of paper.
1. Utensils need to be thoroughly washed in cold, soapy water.
2. Follow the instructions on the sanitizer’s container carefully.
3. All utensils must be thoroughly dried before they are re-used.
4. Cleaning will remove most of the dangerous bacteria present in the utensils.
5. Chemical sanitizer or very hot water can be used in the absence of dish washer.
Cleaning is the process of removing food and other types of soil from a surface,
such as a dish, glass, or cutting board. Cleaning is done with a cleaning agent that
removes food, soil, or other substances. The right cleaning agent must be selected
because not all cleaning agents can be used on food-contact surfaces. (A food-contact
surface is the surface of equipment or utensil that food normally comes into contact.) For
example, glass cleaners, some metal cleaners, and most bathroom cleaners cannot be
used because they might leave an unsafe residue on the food contact surface. The label
should indicate if the product can be used on a foodcontact surface. The right cleaning
agent must also be selected to make cleaning easy.
19 | P a g e
heavy accumulations of soil that are difficult to
remove with detergents. Some abrasive cleaners
also disinfect.
Sanitizing is done using heat, radiation, or chemicals. Heat and chemicals are
commonly used as a method for sanitizing in a restaurant; radiation rarely is. The item to
be sanitized must first be washed properly before it can be properly sanitized. Some
chemical sanitizers, such as chlorine and iodine, react with food and soil and so will be
less effective on a surface that has not been properly cleaned.
Sanitizing Methods
Heat. There are three methods of using heat to sanitize surfaces – steam,
hot water, and hot air. Hot water is the most common method used in
restaurants. If hot water is used in the third compartment of a three-
compartment sink, it must be at least 171°F (77°C).
Chemicals. Chemicals that are approved sanitizers are chlorine, iodine,
and quaternary ammonium. Different factors influence the effectiveness
of chemical sanitizers. The three factors that must be considered are:
Concentration -- The presence of too little sanitizer will result in
an inadequate reduction of harmful microorganisms. Too much
can be toxic.
Temperature -- Generally chemical sanitizers work best in water
that is between 55°F (13°C) and 120°F (49°C).
Contact time -- In order for the sanitizer to kill harmful
microorganisms, the cleaned item must be in contact with the
sanitizer (either heat or approved chemical) for the recommended
length of time.
Sanitizer Testing
Every restaurant must have the appropriate testing kit to measure chemical sanitizer
concentrations. To accurately test the strength of a sanitizing solution, one must first determine
which chemical is being used -- chlorine, iodine, or quaternary ammonium. Test kits are not
interchangeable so check with your chemical supplier to be certain that you are using the correct
kit. The appropriate test kit must then be used throughout the day to measure chemical sanitizer
concentrations.
20 | P a g e
Chemical Contact Time Advantage Disadvantage
Chlorine 7 seconds Effective on a Corrosive,
wide variety of irritating to the
bacteria; highly skin,
effective; not effectiveness
affected by hard decreases with
water; generally increasing pH of
inexpensive solution;
deteriorates
during storage
and when
exposed to light;
dissipates
rapidly; loses
activity in the
presence of
organic matter
Iodine 30 seconds Forms brown Effectiveness
color that decreases greatly
indicates with an increase
strength; not in pH (most
affected by hard active at pH 3.0;
water; less very low acting
irritating to the at pH 7.0);
skin than is should not be
chlorine; and used in water
activity not lost that is at 120oF
rapidly in the or hotter; and
presence of might discolor
organic matter. equipment and
surfaces.
Quaternary 30 seconds Nontoxic, Slow destruction
Ammonium odorless, of some
colorless, microorganisms;
Compounds
noncorrosive, not compatible
nonirritating; with some
stable to heat detergents and
and relatively hard water
stable in the
presence of
organic matter;
active over a
wide pH range
There are three steps needed to effectively clean and sanitize utensils:
Washing Sanitizing Drying
Utensils such as cutting boards, bowls and knives need to be thoroughly washed in warm soapy
water. After washing, the utensils should look clean and there should be no food or anything
else visible on them. Effective cleaning will remove most of the dangerous bacteria present.
Sanitizing will then kill any that might remain.
A dishwasher sanitizes very effective if it has a hot wash and drying cycle. If you do not have a
dishwasher, you will need to sanitize in a sink using a chemical sanitizer or very hot water. If
using a chemical sanitizer such as a sodium hypochlorite– or quaternary ammonium–based
21 | P a g e
solution, ensure that it can be safely used for sanitizing eating, drinking and cooking utensils.
Follow the instructions on the container carefully, as different sanitizers work in different ways. If
you are using very hot water, take extra care to avoid being scalded. All utensils must then be
thoroughly dried before they are re-used. Air-drying is best but tea towels can also be used. Be
sure that the tea towels are clean though.
If you are washing up at an event being held outdoors, make sure you have access to plenty of
hot water. If hot water is not available, disposable eating and drinking utensils should be used
and enough cooking utensils provided to last the duration of the event so that washing up is not
necessary.
Cleaning kitchen premises
Cleaning your kitchen regularly is important not only to keep it looking its best, but also to
remove all of the germs and bacteria that accumulate regularly in the kitchen area. There are
several surfaces around the kitchen, and by making a homemade cleaning solution, you can
easily clean most of the surfaces with one basic mixture of household ingredients that are
probably already in your kitchen cupboards.
Activity 2 Enumeration
Instruction: List down the cleaning tools and cleaning agents that you/your parents usually use at
home or in the kitchen.
22 | P a g e
(Note: You can add more cleaning tools and cleaning agents available at your home.)
1.
2.
3.
4.
5
Activity 3
Instructions: Put a check (√) mark if the statement is correct and an (X) mark if incorrect.
Write your answers on the space provided.
Transfer
Instruction: Take a picture of you showing the proper cleaning and sanitizing of
kitchen utensils. Attach your pictures in a short bond paper and write a brief
description in each photo.
23 | P a g e
Find out by accomplishing the Scoring Rubric honestly and sincerely.
Remember it’s your learning at stake!
24 | P a g e